tomato, capsicum and hot

smoked salmon soup

  • 1 tablespoon extra virgin olive oil
  • 1 cup (200g) chargrilled capsicums, drained
  • 1 teaspoon harissa
  • 2 tablespoons brown (light brown) sugar
  • 2 x 400g cans diced tomatoes
  • 3 cups (750ml) boiling water
  • sea salt and cracked black pepper
  • 200g hot smoked salmon, flaked
  • 400g can chickpeas, drained
  • ⅓ cup dill leaves
  1. Heat the oil in a medium saucepan over medium heat. Add the capsicum, harissa and brown sugar and cook for 3 minutes. Add the tomato, water, salt and pepper and bring to the boil. 
  2. Reduce heat to medium and cook for 15 minutes or until reduced slightly. Using a hand-held blender, blend until smooth. Stir through chickpeas. Divide between bowls and top with salmon and dill to serve. Serves 4.

Tip: If you prefer, you can swap out chickpeas for cannellini beans. 

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